Remember to always choose sustainable fish to eat...

Fishonline is designed to help consumers choose the most sustainable fish available. The sustainability of the product varies depending on where and how the fish is caught or farmed, so it is very important that this information is clearly available on seafood labels, on pack or on billboards or counter displays to allow more informed choice.

EU fish labelling laws require the labelling of all live, fresh, chilled or frozen fish; fish fillets and other fish meat; smoked, dried, salted or brined fish; crustaceans and molluscs. Many of these rules do NOT apply to processed fish products (for example, canned fish), or to fish products sold by caterers which are ready for consumption without further preparation.

Scientific name (this will help reduce ambiguity in situations where for example different common names are used to describe the same fish);

Method of production i.e. labels have to say whether the fish was caught at sea, in inland waters or was farmed;

Catch area (FAO Area) e.g. North East Atlantic;

Production country for farmed fish e.g. Greece or Scotland;

Capture method used to catch wild fish e.g. trawl or hooks and lines;

Name of the sub-area or division e.g. North Sea, Area IV. Note: Requirement to label with more detailed catch area or subdivision only applies to fish caught in the Northeast Atlantic (FAO 27) and Mediterranean and Black Sea (FAO 37);

No information is as yet required for production area or method for fish that is farmed.

Labelling will also need to include information on whether the product has been previously frozen; the date of minimum durability for some products; and information on additives, allergens, nutrition and more.

Salmon, Pink, Spring , humpback

Oncorhynchus gorbuscha

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's ... read more

Salmon, Pink, Spring , humpback

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

To find out how sustainable your fish is, click the 'Show options for this fish' next to each fish and choose to view more details.

Salmon, Chum, Keta, Calico or Dog salmon

Oncorhynchus keta

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's ... read more

Salmon, Chum, Keta, Calico or Dog salmon

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

To find out how sustainable your fish is, click the 'Show options for this fish' next to each fish and choose to view more details.

Salmon, Coho , Silver, White

Oncorhynchus kisutch

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's ... read more

Salmon, Coho , Silver, White

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

To find out how sustainable your fish is, click the 'Show options for this fish' next to each fish and choose to view more details.

Salmon, Sockeye , Red Salmon, Bluebacks, Redfish

Oncorhynchus nerka

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's ... read more

Salmon, Sockeye , Red Salmon, Bluebacks, Redfish

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

To find out how sustainable your fish is, click the 'Show options for this fish' next to each fish and choose to view more details.

Salmon, Chinook, King Salmon

Oncorhynchus tshawytscha

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's ... read more

Salmon, Chinook, King Salmon

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

To find out how sustainable your fish is, click the 'Show options for this fish' next to each fish and choose to view more details.

I just want to see...

Many of the fish listed are caught in different ways and from different areas of the sea. Some species are caught in a variety of ways and this range shows that, within a species, some may be fished sustainably whilst others unsustainably.

To find out the individual ratings for each fish click on the ratings button next to the image.

To be Assessed

Fisheries rated as To be Assessed are those currently undergoing a period of assessment or review. This ensures their rating is underpinned by the most up to date information available. If you are interested in contributing information to the assessment of this fishery please email info@mcsuk.org. Thank You

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.

Rating 3

Rating 3 (yellow) based on available information; these species should probably not be considered sustainable at this time. Areas requiring improvement in the current production may be significant. Eat only occasionally and check www.goodfishguide.org for specific details.

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.

Rating 4

Rating 4 (orange) should not be considered sustainable, and the fish is likely to have significant environmental issues associated with its production. While it may be from a deteriorating fishery, it may be one which has improved from a 5 rating, and positive steps are being taken. However, MCS would not usually recommend choosing this fish.

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.